Vegan Broccoli Soup

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

INGRIDIENT

1 cup raw cashews

5 cups vegetable broth, divided

2 Yukon Gold potatoes, cut into 1/2-inch cubes

1 onion, finely chopped

4 ½ cups coarsely chopped broccoli

1 teaspoon dried basil

1 teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

DIRECTION

Step: 1

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

Step: 2

Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

Step: 3

Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

NUTRITION FACT

Per Serving: 353 calories; protein 12.8g; carbohydrates 44.6g; fat 16g; sodium 1059.4mg.

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